Preparation

In a small bowl whisk together the mustard, the garlic paste, the chopped rosemary, the chopped thyme, the soy sauce, the wine, and salt and pepper to taste, add 2 tablespoons of the oil in a stream, whisking, and whisk the mixture until it is combined well. Brush the lamb generously on all sides with some of the mustard mixture, reserving the remaining mustard mixture, and let it marinate in a lightly oiled roasting pan, covered and chilled, for at least 6 hours or overnight.

Let the lamb come to room temperature and brush it with the reserved mustard mixture. In a bowl toss the onions with 1 tablespoon of the remaining oil, add the onions and the carrots to the pan, and roast them with the lamb in the middle of a preheated 450°F. oven for 15 minutes. In the bowl toss the potatoes with the remaining 1 tablespoon oil and add them to the pan. Reduce the heat to 350°F. and roast the lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a meat thermometer registers 140°F. for medium-rare meat. Transfer the lamb to a large platter and let it stand for 20 minutes. Transfer the onions and the potatoes with a slotted spoon to a serving dish, leaving the carrots in the pan, and keep them warm, covered.

Remove the string from the lamb, spoon some of the potatoes and onions around the lamb, and garnish the lamb with the thyme and rosemary sprigs. Serve the lamb, carved, with the gravy.

Make the gravy:

Pour off the fat from the pan, add the wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the mixture until it is reduced by half and strain it through a sieve into a saucepan, pressing hard on the carrots. Add the broth and bring the mixture to a boil. In a small bowl knead together the butter and the flour until the mixture is combined well and add the mixture to the gravy a little at a time, whisking. Add any juices that have accumulated on the platter and salt and pepper to taste and simmer the gravy, whisking occasionally, for 3 minutes, or until it is thickened.

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Reviews

I made this for Passover seder last night and it was absolutely delicious. The meat was moist and tender and the mustard flavor really complimented the richness of the lamb. We did a 5 pound leg and next time I would add a lot more carrots and less onions but otherwise, the recipe needed no modifications. Needless to say, it was way better than the traditional brisket!!!!

This was delicious. I didn't give it a fork rating because I brined the lamb for two hours and did not marinate. Once I took the meat out of the brine ( 2qrts water, 1/4 each kosher salt and sugar, 12 cloves smashed garlic) I put on all the marinade and followed recipe from there. Tender and flavorful, husband and teenage son couldn't get enough.

Have made this recipe a number of times over the years. It's great. Gravy is also good. I parboil the potatoes for 10 mins and throw them in the pan. If using a large potatoes, I cut them into smaller chunks. These roast very nicely.

This is the best lamb marinade. It enhances the flavor of the meat without over powering it. I upped the garlic to 4 cloves and used pan drippings for sauce. There wasn't a bite of the lamb left after supper and one young woman said "this is the best meat I've ever eaten!"

Not a difficult recipe, and very rewarding. The whole family loved it, kids, teens, adult friends, and my hubby too. I have passed this recipe on to many friends. Sure is an improvement over the roast beast I grew up with!

Quite good. We used a three pound leg of lamb. Since we had lots of extra marinade, we brushed it on every hour before cooking, and then every 20 minutes after putting it in the oven. I forgot to turn the oven down for quite some time but the lamb was none the worse for the wear! Very impressive, nicely dark gravy.

This was very tasty, and I did not get a particularly good cut of lamb and it still was very delicious. I do concur with others who said 140 degree internal temp was too rare. Also, my pan was too crowded with potatoes and onions--you should use a really large pan or fewer veggies. The carrot did not get soft enough to put through a sieve for the sauce--(I ended up using one of the those handheld processors to puree it) perhaps they should have been parboiled ahead of time but the sauce was just divine, very dark and rich. I think this would make a nice recipe for lamb on the grill as well--minus the veggies.

This was very good and I may make again. So many other recipes to try. You definitely need a meat thermometer and you will definitely have to cook it longer than required. I had a 4lb. leg deboned and at 2 hrs. it was still pink in the middle which was fine. My company didn't like it pink but I did so it worked out okay as the outside slices were cooked enough. The potatoes as small as they were took a bit more than an hour to cook. I did not parboil them. I did take the skins off the onions and they could have used another 15 minutes. All in All I would make this again. The gravy was very dark but good...I would not say fantastic. The carrots are hard to mash to you might want to have your food processor ready to grind them up. By the way, my 4 lb bonesless roast was more than enough for 4 people so I dare say that 8 lbs of meat would feed 10 easy.

I make this for Easter every year and people who don't normally like lamb love it. Suggestions..I like New Zealand 3-5 lb lambs better than American lamb. I marinated lamb in Pinot Noir wine (because that's what we were having with dinner) with herbs, 6 -8 cloves garlic, mustard etc for 24 hours. I also toss potatoes and veggies in marinade. To get the lamb to come out perfectly, I use Taylor's digital thermometer that beeps me when it is at 140 degrees so I don't overcook it (you can find at Target for about $20). This is an easy meal to make and lets the hostess relax with guests while it is cooking.

I made it for Easter luncheon and it was a big hit. I forgot to marinate the lamb the night before, so I just put all the marinade on the lamb at once. It was still tasty. Cooking the potatoes, onions, and carrots along with the meat saved the trouble of having to make a separate vegetable dish. A couple of suggestions: I put some white wine in the pan at the outset, since I was afraid it would otherwise be too dry. Also, I agree with the reviewer who said the cooking time is way too little unless you want the meat REALLY rare.

The mustard mix adds a nice flavor to the lamb, but is not nearly as potent as you might think.
Two bits of advice:
-get the butcher to trim & debone the lamb for you if at all possible!
-note that the onions are listed in ingredients as already blanched & peeled. That's because this is a colossal PAIN. Buy a bag of frozen pearl onions and be done!

Made this for New Year's Eve dinner and it was delicious! I had some mild changes - used 1 large onion and cut it into large pieces, and I did not blanch the onions or boil the potatoes. However, I did overcook it because I was nervous about the lamb being too rare. 140 degrees is probably the perfect temp; I cooked until it was 160. Way too much.

Excellent. I added a bit more garlic because one clove seemed too little. Otherwise, I followed recipe to the letter. The recipe is really easy and my family raved. We are looking forward to the leftovers for tonight.

Wow this was good. Made it for Easter dinner. Also served spring vegetables with shallots and lemon, asparagus and leek soup for a starter and key lime pie with almond crumb crust for dessert. Kids and adults all raved.

This was fabulous! Our lamb was so tasty...I didn't roast potatoes (did a gratin instead) but roasted veggies underneath the lamb and used the juices for the gravy. Wonderful! Big hit at our Easter dinner this year.

The best lamb I have ever made. The recommended time for roasting is perfect for rosy meat. The vegetables are fantastic, just adjust the amounts specified. Two ten oz. packages of pearl onions are sufficient and all the potatoes don't fit in a normal roasting pan with the lamb.

The marinade and gravy technique in this recipe are identical to the one I've been using since 1980 from Julia's "The French Chef" cookbook (Pages 406-408). It was the first leg of lamb I ever had, at the home of a friend, and have been making it at least twice a year ever since. I tried this version yesterday for Sunday dinner for four and loved it even more. Marinated a 4.5 lb. boneless leg overnight in ziploc bag, tossed the parboiled onions in the marinade too, and used whole baby new potatoes precooked for just 5 minutes. No need to mash the carrots - just strain them out of the gravy. Used madeira instead of a dry red wine - the sauce was fabulous. The four of us ate heartily and have enough leftover for just two sandwiches.

Being a huge fan of lamb I've tried many different recipes over the years and this one is my new favorite. The ooh's and aah's are the table went on all through the dinner; the veggies coming out so tasty is a bonus I didn't expect. The only thing I found difficult was the idea of mashing the carrots, which were still firm, through a sieve. Decided instead to serve the carrots on the side - the gravy was still excellent.